Coconut Chutney with Three Dals

1.In a pan, dry roast the chana dal, urad dal, and toor dal until golden brown and aromatic.

2.Transfer the roasted dals to a plate and let them cool.

3.In a blender, add the grated coconut, roasted dals, green chilies, ginger, chopped onion, fresh coriander leaves, and salt.

4.Blend everything together, adding water gradually, until you get a smooth and creamy consistency.

5.Transfer the chutney to a serving bowl.

6.In a small pan, heat oil for tempering.

7.Add mustard seeds and let them splutter.

8.Add urad dal, chana dal, asafoetida, and curry leaves. Fry until the dals turn golden brown.

9.Pour the tempering over the chutney and mix well.

10.Serve the Coconut Chutney with Three Dals as a dip or accompaniment with dosa, idli, or any South Indian dish of your choice.